Pacific Northwest Bouillabaisse

The ritual of eating a traditional bouillabaisse today is always the same. First we place two to three slices of oven-toasted French bread which have been rubbed with garlic in the bottom of our soup plates; then we top each slice with freshly grated Gruyere or Cantal cheese and top it with a dab of rouille. Then and only then do we ladle in the steaming hot aromatic fish bouillon. One or two more plates of this and – with the necessary refurbishments of garlic bread, cheese and rouille – we can can turn our attention to the fish… – Robert Carrier

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